Imagine a corned beef so tender it practically melts in your mouth, glazed with a tantalizing Dijon mustard blend that will make your taste buds dance with joy! This isn't just another boring meat recipe - this is a culinary adventure that transforms a classic Irish dish into a gourmet masterpiece. Whether you're celebrating St. Patrick's Day or simply craving a show-stopping main course, our Dijon Glazed Corned Beef will elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 3 lbs corned beef brisket
- 1/2 cup Dijon mustard
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Remove the corned beef brisket from its packaging and pat dry with paper towels. If the brisket came with a seasoning packet, set it aside.
- Place the corned beef in a large Dutch oven or heavy-bottomed pot with enough water to cover the meat completely. If you have the seasoning packet, add it to the water for extra flavor.
- Bring the water to a boil over high heat, then reduce the heat to low. Cover the pot and simmer the corned beef for approximately
- 5 hours, or until the meat is tender when pierced with a fork.
- While the beef is cooking, prepare the Dijon glaze by whisking together Dijon mustard, brown sugar, apple cider vinegar, black pepper, garlic powder, and onion powder in a small bowl until smooth and well combined.
- Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil.
- Once the corned beef is tender, carefully remove it from the cooking liquid and transfer to the prepared baking sheet.
- Generously brush the entire surface of the corned beef with the prepared Dijon glaze, ensuring even coverage.
- Place the glazed corned beef in the preheated oven and roast for 15-20 minutes, or until the glaze is caramelized and slightly crispy on the edges.
- Remove from the oven and let the meat rest for 10-15 minutes before slicing against the grain.
- Slice the corned beef into thin slices and serve hot, with additional Dijon glaze on the side if desired.
Tips
- Choose a high-quality corned beef brisket for the best results - look for well-marbled meat.
- Pat the meat dry before cooking to help the glaze adhere better and create a beautiful caramelized exterior.
- Use a meat thermometer to ensure the internal temperature reaches 145°F for perfectly cooked beef.
- Let the meat rest after roasting to allow the juices to redistribute, ensuring maximum tenderness.
- For extra flavor, consider adding whole peppercorns or bay leaves to the cooking liquid.
- Slice the corned beef against the grain to ensure the most tender and easy-to-eat pieces.
- If you prefer a stronger mustard flavor, you can reserve some extra glaze for serving on the side.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 90mg
